The Covid-19 pandemic forced people to shift their food buying and eating habits away from restaurants and more toward grocery stores and cooking at home. As a result, tons of food waste are being sent to the landfill with regular curbside trash pickups. So the environmentally conscious are encouraging composting.
Rummaging through a bright yellow bucket filled with kale scraps, orange rinds and coffee grounds, Nidhi Vinod gives the go-ahead to dump the contents into a compost bin tucked into a corner of the parking lot by the Turner Pavilion downtown. She hands the bucket to Amelia Morrison who cleans it and places it back on the trailer which is attached to a bicycle. They grab the next bucket and check it for non-compostable items before adding it to the mix of kitchen scraps, fruit peelings, bio plastics and paper napkins.